1334 Eckles Ave, Food Science & Nutrition Building
St. Paul, MN 55108
United States
University of California, Davis - Bachelor of Science in Food Science and Technology
Biography
Qianqian Chen (Chelsea) is a PhD candidate in the Dias Lab. Her research focuses on lipid oxidation and off-flavor formation in sustainable plant protein ingredients. She has a background in food chemistry and flavor science, with expertise in mass spectrometry and separation science, including LC-MS/MS, GC-MS, and GC-FID.
Areas of Interest
- Analytical Chemistry
- Separation Science
- Mass Spectrometry
- Lipid & Flavor Chemistry
- Food Product Development
Select Publications
Chen, Q., Oliveira, W.S., Reineccius, G. A., Ismail, B. P., Dias, F. F. G*. Impact of defatting processes on lipidomic markers and flavor in camelina and pennycress flours: Advancing clean food production. 2026, Food Chemistry, 505, 148026,
10.1016/j.foodchem.2026.148026
Oliveira, W.S., Chen, Q., Dias, F. F. G*. Unveiling the role of oxylipins in the formation of off-flavor in pea protein isolates. 2026, Food Research International, 227, 118315,
10.1016/j.foodres.2025.118315
Oliveira, W.S., Chen, Q., Edleman, D., Annor, G.A. Dias, F. F. G*. Unraveling the impacts of germination on the volatile and fatty acid profile of intermediate wheatgrass (Thinopyrum intermedium) seeds. 2024, Molecules,29, 17,
10.3390/molecules29174268